autores 

Autores

Mostrando ítems 1-3 de 3

    • Cultivos adjuntos de quesería a partir de cepas de origen NSLAB 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Wolf, I. Verónica; Candioti, Mario César; Audero, Gabriela Maria; Paez, Roxana Beatriz; Gimenez, Paula; Perotti, María Cristina; Hynes, Erica Rut (Universidad Nacional del Litoral, 2019)
      Las bacterias lácticas no provenientes del fermento (NSLAB, non-starter lactic acid bacteria) son una parte esencial de la microbiota del queso. Este grupo microbiano deriva principalmente de la leche cruda, pero también ...

    • Impact of native spray-dried lactic acid bacteria, packing density and wilting time on fermentation characteristics of experimental maize and lucerne silages 

      Blajman, Jesica; Signorini Porchiett, Marcelo Lisandro; Vinderola, Celso Gabriel; Lingua, Mariana Soledad; Romero, Luis Alberto; Paez, Roxana Beatriz; Casas, Cecilia I.; Bergamini, Carina Viviana; Gimenez, Paula; Gaggiotti, Monica Del Carmen (Wiley, 2022-03)
      This study aimed at investigating the effects of an autochthonous microbial inoculant microencapsulated by spray-drying on fermentation parameters, microbiological composition, mycotoxin level and aerobic stability of maize ...

    • Preventing undesired eye formation in soft cheese 

      Gimenez, Paula; Peralta, Guillermo H.; Guglielmotti, Daniela Marta; Audero, Gabriela Maria; Paez, Roxana Beatriz; Hynes, Erica Rut; Bergamini, Carina Viviana (Elsevier, 2021-05)
      The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions ...